Breaded Küttiger carrots

Breaded Küttiger carrots

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / person: 505 kcal
, Fat: 32 g
, Carbohydrate: 42 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To bread the carrots

600 g Küttiger carrots (Pro Specie Rara), cut lenghtways into slices approx. 1 cm thick
salted water, boiling
1 ½ dl oat drink or water
70 g white flour
1 garlic clove, squeezed
100 g panko breadcrumbs or regular breadcrumbs
1 tbsp hot curry powder

Vegan mayonnaise

50 g sunflower seeds, roasted
¾ dl water
½ dl sunflower oil
1 tbsp white balsamic vinegar
2 tbsp chives, finely chopped
½ tsp salt
a little pepper

To fry the carrots

oil for frying
a little sea salt
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How it's done

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To bread the carrots

Cook the carrots in boiling salted water for approx. 5 mins., drain well and pat dry. Whisk the oat milk, flour and garlic in a deep dish. Mix the panko breadcrumbs and curry powder in a shallow dish. Toss the carrots in the oat milk & flour mixture, then in the breadcrumbs, pressing firmly on the crumb coating.

Vegan mayonnaise

Blitz the sunflower seeds in a food processor. Pour in the water, puree to make a smooth cream. Gradually add the oil until the cream thickens. Stir in the balsamic and chives, season.

To fry the carrots

Heat the oil in a non-stick frying pan. Fry the breaded carrots in batches for approx. 3 mins. on each side, season with salt. Serve with the mayonnaise.

Good to know
Tip: Instead of Küttiger carrots, use regular carrots.

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